Chicken Saltimbocca

Chicken Saltimbocca
Chicken Saltimbocca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless chicken breasts - (abt 1 1/2 lbs) skin removed

  • 24

    fresh sage leaves - (to 48)

  • 4

    thin slices prosciutto

  • 4

    tablespoons olive oil

  • 1/4

    cup all-purpose flour - (approximately)

  • 1/4

    cup dry white wine

  • 1/4

    cup marsala or Port

  • 3/4

    cup chicken broth

  • 1

    tablespoon chopped fresh sage

  • Freshly-ground black pepper to taste

Directions

Pound chicken breasts between sheets of wax paper to a thickness of slightly over 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes. Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm. Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: